Grills by Demant

10/16/2026

Follow along to see what an 18’ of heavy duty solid fuel grill can look like 🔥 Endless opportunities on this one.

10/02/2026

09/30/2026

To say that building solid fuel grills has been life changing for us, is an understatement 🔥 Never had we dreamt about being where we’re are today, back in 2017/18 when this picture was taken. And it is all thanks to YOU - the follower who likes, shares and comments, the Chefs that gave us a chance when no one knew what we were about, the people who were willing to give honest and sometimes brutal feedback. We are here because YOU supported us 🔥. So thank you, from the button of our fired up hearts. - Ann & Chris

09/28/2026

One unit. Fifteen racks. A kitchen that can change its mind.
This is an 84” Argentinian-style platform, built with high walls, a burn box, and 15 wall racks.
Here’s what makes it worth the floor space: nothing about it is locked in. Each rack is 10” x 20”, and they move. Put them side by side for one long continuous surface when you’re slammed. Break them into zones when you’re not. Stagger the heights and you’ve got a hard sear, a holding zone, and a low-and-slow corner running off the same fire at the same time.
Then there’s the hearth floor itself. Hand grills and baskets go straight down on it, whole fish clamped and flipped by hand, vegetables tossed in a basket and worked right over the coals.
Some of the best cooking on this unit never touches a rack at all.
And it doesn’t have to stay the way it ships. Add grill towers, rotisseries or any of our other accessories later. Rearrange as the menu changes.
A year from now this unit can be set up completely differently than it is today, and you won’t have to get a whole new unit to make that happen.
The burn box keeps a live fire going on one side so you’re pulling the coals you want, when you want them. The high walls hold the heat in and keep the smoke moving.
Your fire. Your configuration. Change it whenever you want.

09/22/2026

What does “fabricator” mean to you?
In 12 years of building our fabrication shop here in Atlanta, this one question has shaped how we hire.
In the US, the title often describes someone skilled in one or more parts of the process, like cutting, welding, or grinding. There’s a lot of real talent behind that, and many of our best people came to us that way.
Where we grew up in Denmark, the word carries a different meaning. Fabricators are trained through an apprenticeship to take a project from A to Z: read the drawing, cut the steel, form it, weld it, finish it, and stand behind it. Experience decides how complex the project is.
That’s the tradition we wanted to bring here. So we built our own path to it: a 4-year training program, ending with a diploma.
It takes longer, and it’s worth it. When a chef fires up one of our grills, it was built by craftspeople who understand the whole machine and why every step matters.
🎥 Hear Chris explain what being a fabricator means to him 🔥🔥

09/18/2026

Every visit FÜM is a joy and this week’s dinner was no exemption 🔥. If you haven’t been yet you are missing out. Sebas Vargas Josh Hackler and Pilar Restrepo Hackler has built something truly special in West Midtown. 🙌 to HAND for the amazing space design.

09/16/2026

Real wood. Real flame. No shortcuts.
SIREN | Seafood & Raw Bar opened in Brookhaven last month, and Chefs Stephen Herman and Matt Swickerath built the menu around the way of cooking that demands the most skill: wood-fired, over live flame, every service.
Fire doesn’t take orders. The chef’s job is to read it, feed it, and put the protein exactly where the heat is right. Our job was to give them a hearth with modular elements to help control the heat, so the fire works for the cook, not the other way around.
Congratulations to the whole SIREN team. Go see what they’re doing with that fire.